Jerusalem Artichoke-and-Fennel Casserole

Oringer's gooey, nutmeg-spiked vegetarian option relies on earthy Jerusalem artichokes and crisp panko breadcrumbs for its satisfyingly rustic texture. "Part of this gratin's charm — besides being covered in Gruyère — is that it's practically foolproof," Oringer explains. "You don't even have to peel any vegetables!"

Recipe courtesy of Ken Oringer, chef-owner of Clio and Uni in Boston

Total Time: 1:15

Prep: 0:15

Level:
Easy

Yield:
8 servings

Serves:
8

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Ingredients

2¼ lb. unpeeled Jerusalem artichokes

¾ lb. fennel

3 c. heavy cream

2 clove garlic

½ tsp. freshly grated nutmeg

¼ tsp. ground espelette pepper or paprika

sea salt

¾ lb. Gruyère

1 c. panko breadcrumbs

Directions

Preheat oven to 350 degrees F. In a large pot over medium heat, bring artichokes, fennel, heavy cream, garlic, nutmeg, espelette pepper, and salt to taste to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender, 8 to 10 minutes.

Transfer mixture to a shallow 2-quart baking dish. Sprinkle on Gruyère and breadcrumbs. Bake until golden
brown, about 45 minutes.

Tips & Techniques

Tip: Chef Oringer says, "Bring out a steaming casserole with bubbly cheese on top, and 99 out of 100 people will dig in — guaranteed. Serve it with a green salad for a vegetarian meal even meat eaters will love."